MacAroni & Cheese Soup
Yield
8 cupsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pasta
elbow macaroni, uncooked |
*
|
| ¼ | cup |
butter
|
|
| ½ | cup |
carrots
finely chopped |
|
| ½ | cup |
celery
finely chopped |
|
| 1 | small |
onions
finely chopped |
|
| 6 | ounces |
american cheese
shredded |
|
| 2 | tablespoons |
chicken broth
|
|
| ½ | teaspoon |
white pepper
ground |
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
water
|
|
| 8 | ounces |
corn kernels, canned
drained |
|
| ½ | cup |
green peas
english, frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pasta
elbow macaroni, uncooked |
*
|
| 59 | ml |
butter
|
|
| 118 | ml |
carrots
finely chopped |
|
| 118 | ml |
celery
finely chopped |
|
| 1 | small |
onions
finely chopped |
|
| 173.4 | ml/g |
american cheese
shredded |
|
| 3E+1 | ml |
chicken broth
|
|
| 2.5 | ml |
white pepper
ground |
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
|
|
| 231.2 | ml/g |
corn kernels, canned
drained |
|
| 118 | ml |
green peas
english, frozen |
|
Directions
Cook macaroni per package directions, omitting salt; drain.
Rinse in cold water; drain and set aside.
Melt butter in a large skillet over medium-high heat; add carrots, celery, and onion, and cook, stirring constantly, 5 to 7 minutes or until tender.
Remove vegetable mixture from heat; set aside.
Combine milk and cheese in a heavy Dutch oven, and cook over medium heat, stirring often, until cheese melts.
Stir in the bouillon granules and pepper.
Combine cornstarch and water, stirring well; stir into the milk mixture.
Cook over medium heat, stirring constantly, until mixture thickens and come to a boil.
Boil 1 minute, stirring constantly.
Stir in macaroni, vegetable mixture, corn, peas; and cook over low heat, stirring constantly, until thoroughly heated.
